How to Make Avgolemono Soup (Greek Lemon Chicken Soup)

chicken

🥗Healthier: turkey

💰Cheaper: vegetable broth

Turkey is leaner while vegetable broth is cost-effective and vegetarian.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits, while canola is often less expensive.

rice

🥗Healthier: quinoa

💰Cheaper: barley

Quinoa is a nutritious alternative, while barley is budget-friendly.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice can provide a similar tang, while vinegar is very economical.

Start by making homemade chicken stock in a dutch oven.

Add 2 lbs of bone-in chicken thighs to the pot.

Pour in 4 cups of water.

Add chopped onions, carrots, and celery to the pot for flavor.

Include 2 bay leaves into the mixture.

Bring the pot to a boil, then reduce heat to a simmer and cover.

Simmer for 2 hours to develop a rich chicken broth.

After 2 hours, remove the chicken from the pot and strain out the solids.

Reserve 1 cup of the broth for later use.

Return the remaining broth to the burner and bring it back to a simmer.

Add 1/4 cup of rinsed long grain rice to the broth and cook until tender, about 10 to 15 minutes.

While the rice cooks, whisk 1 egg white on high until frothy with soft peaks.

Add 3 egg yolks to the whisked egg white and mix until incorporated.

Zest one lemon to get 1 tablespoon of lemon zest and then juice the lemons to get 1/4 cup of lemon juice.

Add the lemon juice and zest to the egg mixture and mix well.

Slowly add the warm broth to the egg mixture while stirring to temper the eggs.

Once the rice is tender, add the lemon and egg mixture to the soup and stir.

Season the soup with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper, then stir and simmer until thickened.

Serve the soup in bowls and top with shredded chicken and fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens